I like how fast this dish comes together—just 30 minutes from start to finish. The chicken gets a nice crisp from the cornstarch coating, and the sauce brings a bold, spicy-sweet punch without being overpowering. I also love that it’s super versatile. Sometimes I switch up the protein or pair it with cauliflower rice when I want something lighter. Plus, it reheats really well, which makes it great for meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chicken:
1 tbsp canola oil
1 lb chicken breast, diced
½ cup cornstarch
Sauce:
¼ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
2 cloves garlic, minced
½ tsp chili flakes (adjust to taste)
Rice:
1 cup white rice
1½ cups water
1 tsp butter
1 pinch salt
Garnish:
1 bunch green onions
sesame seeds
Directions
I start by mixing all the sauce ingredients in a bowl and setting it aside.
For the rice, I combine the rice, water, butter, and salt in a rice cooker and cook until fluffy.
While the rice cooks, I toss the diced chicken with cornstarch in a large bowl until it’s evenly coated.
I heat the canola oil in a large skillet over medium-high heat, then add the chicken and stir-fry for about 6–7 minutes, until it’s browned and cooked through.
Once the chicken is cooked, I pour in the sauce and toss everything together until the chicken is well coated and glossy.
I serve it hot over the cooked rice, and finish with a generous sprinkle of green onions and sesame seeds.
Servings and timing
This recipe serves 5 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
Protein swap: I sometimes use shrimp, beef, or boneless chicken thighs instead of chicken breast for variety.
Low-carb: I like switching the white rice for cauliflower rice when I want to lighten things up.
Milder version: If I’m cooking for someone sensitive to heat, I leave out the chili flakes.
Extra veggies: I occasionally add bell peppers or snap peas for added crunch and color.
Gluten-free: Using tamari in place of soy sauce makes the dish gluten-free without changing the flavor much.
Storage/Reheating
After cooling to room temperature, I transfer any leftovers to an airtight container and store them in the refrigerator for up to 5 days. To keep the chicken crispy, I reheat it in a skillet over medium heat or in the oven at 350°F on a sheet pan. If I’m in a hurry, the microwave works too, but I know it will lose some of the crispiness.
For longer storage, I freeze the cooked chicken for up to 3 to 4 months. I just thaw it in the fridge overnight and reheat using my preferred method until it reaches 165°F internally.
FAQs
Can I make this with frozen chicken?
Yes, I just make sure to thaw the chicken completely and pat it dry before coating with cornstarch. This helps it get crispy during cooking.
Is this recipe very spicy?
It has a mild to medium heat. I usually adjust the chili flakes depending on who I’m cooking for. Leaving them out makes it much milder.
Can I use a different oil for stir-frying?
Yes, I sometimes use vegetable oil or avocado oil—anything with a high smoke point works fine.
How can I make the sauce thicker?
If I want the sauce to be extra thick, I let it simmer with the chicken for a couple of extra minutes, or I add a teaspoon of cornstarch mixed with water.
What sides go well with this dish?
Besides rice, I like to serve this with steamed broccoli, stir-fried veggies, or even an Asian cucumber salad for something fresh and cooling.
Conclusion
Chang’s Spicy Chicken is a quick and flavorful meal that feels just like takeout—only better and homemade. The crispy chicken and bold sauce come together in no time, making it perfect for a busy night or meal prep for the week. It’s one of those recipes I keep coming back to whenever I want something easy, delicious, and satisfying.
This sweet and spicy stir fry is packed with bold flavor and perfect over rice. A quick 30-minute dish that tastes like your favorite restaurant takeout!
Ingredients
Chicken:
1 tbsp canola oil
1 lb chicken breast, diced
½ cup cornstarch
Sauce:
¼ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
2 cloves garlic, minced
½ tsp chili flakes (adjust to taste)
Rice:
1 cup white rice
1½ cups water
1 tsp butter
1 pinch salt
Garnish:
1 bunch green onions, sliced
Sesame seeds
Instructions
In a small bowl, mix together all sauce ingredients. Set aside.
Add rice, water, butter, and salt to a rice cooker and cook according to manufacturer’s instructions.
In a large bowl, toss diced chicken with cornstarch until evenly coated.
Heat canola oil in a large skillet over medium-high heat. Stir-fry chicken for 6–7 minutes or until browned and cooked through.
Pour the prepared sauce over the cooked chicken and toss to coat evenly.
Serve chicken over rice and garnish with green onions and sesame seeds. Enjoy!
Notes
Substitute chicken with shrimp, beef, or boneless chicken thighs.
Omit chili flakes for a milder version.
For a low-carb option, serve with cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat in a skillet or in the oven at 350°F until the internal temperature reaches 165°F.
Freeze for up to 3–4 months; thaw and reheat before serving.
